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Linguini With Chicken And Carbonara Sauce

AmateurKitchen's picture
Ingredients
  Chicken breast 8 Ounce, boneless and skinless cut into bite sized pieces
  Salt To Taste
  Pepper To Taste
  Extra virgin olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Green pepper 1 , seeded and chopped
  Red pepper 1 , seeded and chopped
  Onion 1⁄2 Medium, chopped
  Fat free evaporated milk 8 Ounce
  Egg 1 , beaten
  Grated parmesan cheese 2 Tablespoon (And More For Garnish)
  Linguini 8 Ounce
  Chopped fresh parsley 1 Tablespoon (To Garnish)
Directions

MAKING
1) Cut up the chicken into bite size pieces and season with salt and pepper. Place chicken in a high preheated pan with 1 tablespoon of extra virgin olive oil. Allow for chicken to brown and cook through which is 5 or so minutes.
2) Remove from pan and place all prepped vegetables into a medium-high heat pan. Cook for 10 minutes or until the vegetables have become tender. Once tender, add chicken back into pan and turn heat down to low.
3) Add the evaporated milk and the beaten egg. (Stir the egg in slowly so the egg doesn't scramble.)
4) Add the parmesan cheese, salt, and pepper to taste.
5) Allow the mixture to thicken for 10 minutes. (You can add more evaporated milk if too thick.)
6) Boil off linguini to package directions. Place directly into the carbonara mixture and stir.

GARNISHING
7) Add into serving dish.
8) Garnish with parmesan cheese and parsley.

SERVING
9) Serve hot!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
6
For a great Italian-style meal try out this recipe. A delicious veggie-chicken sauce made with evaporated milk, this carbonara sauce is well-flavored with peppers and some herbs. Just a little cheese used in the sauce, it keeps the guilt down too!

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